Winter Holiday Season Recipes

Orange Eggnog

Ingredients:

1 Quart Mixed Orange/Lime/Raspberry Sherbet 

(For Topping Float) 

2 Cups Orange Juice

2 Cups Pineapple Juice

1 Quart Fresh Dairy Eggnog

1 Cup Raspberry Sherbet 


In a small mixing bowl beat the Sherbet until smooth, 

add Orange Juice and Pineapple Juices and blend thoroughly. 

Gradually add the eggnog. Pour into a punch bowl and 

float small scoops of the mixed Sherbet on top.

Pumpkin Bread Pudding

Ingredients: 

1 Cup Heavy Cream

1 Cup canned Pumpkin 

¾ Cup whole milk

½ Cup Sugar2 Large Eggs plus 1 yolk

¼ Teaspoon salt

½ teaspoon Ground Cinnamon

¼ Teaspoon Ground Ginger

¼ Teaspoon Allspice

1/8 Teaspoon Ground Cloves

5 Cups Cubed Bread 

¾ Stick unsalted Butter; Melted 


Topping:

½ Cup Brown Sugar – packed well

½ Cup Finely Chopped Pecans 


Whisk together Eggs and Cream; add Milk, Sugar, Pumpkin, Salt and Spices in a bowl. Toss Bread Cubes with Melted Butter in another bowl, then add Pumpkin mixture and toss to coat all Bread Cubes. Transfer to an ungreased 8-inch square baking dish. Sprinkle Brown Sugar on top and then add Pecans. 


Cover with Saran Wrap and refrigerate for 4 hours. This will also keep well overnight for next day baking. 


Preheat oven to 350 degrees with rack in the middle. Bake 25-30 minutes until custard is set. 


Serve warm accompanied with Salted Caramel Ice Cream.

Holiday recipes to warm your heart